Breakfast
Blueberry Lemon Muffins
Bakery-style muffins with tall, crunchy tops and a tender, lemony crumb packed with juicy blueberries. The lemon zest sugar crust is the secret.
37 min
12 servings
easy
Ingredients
- •2 cups all-purpose flour
- •2 tsp baking powder
- •1 cup sugar
- •2 tbsp lemon zest
- •2 eggs
- •1 cup buttermilk
- •1/2 cup butter, melted
- •1.5 cups fresh blueberries
Instructions
- 1Preheat oven to 425°F. Line a 12-cup muffin tin.
- 2Whisk flour and baking powder. Rub lemon zest into sugar until fragrant.
- 3Whisk eggs, buttermilk, melted butter, and vanilla into the sugar.
- 4Fold wet into dry, then fold in blueberries. Do not overmix.
- 5Fill cups completely full. Bake 5 min at 425°F, then reduce to 375°F and bake 15–18 min more.